You’ll Need
2 large flatbreads
500g chicken thighs, diced
1 tbsp olive oil
Chicken Seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Toppings
4 tbsp smoky BBQ sauce
1 red onion, thinly sliced
150g grated mozzarella
75g grated cheddar
2 spring onions, sliced
Optional But Dangerous
Jalapeños
Crispy onions
Ranch dressing
Extra BBQ sauce
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, salt, and black pepper.
Place into the air fryer basket and cook for 10–12 minutes, shaking halfway through.
Once cooked, toss the chicken through 2 tablespoons of the BBQ sauce.
Lay the flatbreads onto air-fryer-safe trays or liners.
Spread the remaining BBQ sauce over each flatbread.
Scatter over the cooked chicken.
Add the sliced red onion.
Top with the mozzarella and cheddar.
Air fry at 190°C for 5–7 minutes until the cheese is melted, bubbling, and lightly browned.
Finish with spring onions, crispy onions, jalapeños, or ranch dressing if using.
Slice and serve immediately while still molten.